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Recipes - SHEPARDS PIE Recipe

Recipe Name

SHEPARD'S PIE

 Submitted by BETTY MAIER
Recipe Description QUICK & EASY RECIPE FOR BUSY MOM'S & COLLEGE KIDS
Quantity 1 Quantity Unit 8 X 10 CASSEROLE DISH Servings  
Prep Time (minutes) 45 Cook Time (minutes) 10 Ready In (minutes) 55
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
2
cupspotatoes mashed
1
can, 15 oz (303 x 406)corn, canned
1
can (303 x 406)Peas, green, canned, no salt added, drained solids
1
canGravy, beef, canned
2
dashsalt
1
dashpepper, to taste
1.5
poundsBeef, ground, 90% lean meat / 10% fat, raw
Steps
Sequence Step
1Wash, peel and quarter 5-6 large Russet potatoes. Boil until tender. Drain and Mash with 1 TBS. butter or margin. Add 1/4 cup milk to make creamy (optional)
2In a large skillet, brown ground beef and season with salt/pepper. Drain excess fat.
3To ground beef, add 1 can drained whole kernel corn; 1 can pettit green peas and 1 can beef gravy. Mix well and heat through, approx 10 minutes, stirring occassionally.
4Pour beef/vegetable mixture into 8x10 casserole dish. Top with mashed potatoes. Dot with margarine (optional)
5Microwave for 3-4 minutes on high or bake for 10-15 minutes in 350 degree oven. Serve Hot.






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